Kaju Jalebi is a NO FRY decadent and unique Indian sweet made with just 3 ingredients Cashew nut, sugar and saffron. Garnished with silver leaf and pistachios a fusion sweet that combines the richness of cashew nuts (kaju) with the beloved spiral shape of traditional jalebi. Made from a smooth cashew dough, but these delicious jalebis are not fried but pan cooked to perfection and hand rolled into traditional spiral jalebi shape. If you're looking for a special sweet treat that adds a touch of luxury to your festive celebrations, this kaju jalebi recipe is the perfect choice. Popular in North India during festivals like Diwali, Holi, and Raksha Bandhan, This spiral sweet is sure to wow your guests with its rich taste and beautiful presentation.
Why Kaju Jalebi? Unlike traditional flour-based jalebi, this recipe uses cashew nuts as the base, giving the sweet a rich, nutty flavor that pairs perfectly with the saffron. The natural creaminess of the cashews makes each bite melt in your mouth, making it an indulgent dessert that's ideal for special occasions.
Tips for Making Perfect Kaju Jalebi :
- Use fresh, high-quality cashews to ensure a smooth and creamy dough.
- Make sure to pulse the cashew nut gently and giving long gap in the middle because we are powdering and not releasing its natural oils.
- Serving the cashew powder on a fine mesh is very important for a fine textured jalebi.
- Be gentle when shaping the jalebis, as the dough can be fragile. You can also pipe the dough into spiral shapes using a piping bag if you're more comfortable.
- Cook the dough on low flame to ensure the color and flavor of saffron is not lost This also helps in maintaining a soft texture.
- While making the sugar syrup it should not be too thick else the jalebi will become crumbly and cannot be shaped. Single-thread consistency is ideal for this jalebis.
Ingredients for Kaju Jalebi:
Step-by-Step Recipe for Kaju Jalebi :
Pulse the Cashews: Gently pulse the raw cashew nut in batches to a fine dust. This step is very important for the fine finish of the jalebi.Use the remaining cashew granules while making curries like white chicken curry ,cashew dipping sauce etc.
Prepare the Dough: In a heavy bottom pan make a sugar syrup and add the cashew powder and cook to a sticky consistency. Knead the mixture into a soft, pliable dough. If the dough is too sticky, you can add a little ghee.
The dough can dry out very fast hence keep it covered until the spiral is shaped.
- Shape the Jalebis: Grease your hands with a bit of ghee and take small portions of the dough. Roll each portion into thin, long strips and carefully form spiral shapes resembling traditional jalebis. Be gentle, as the cashew dough can be delicate.
- Serve and Enjoy: Garnish the kaju jalebis with slivers of almonds, pistachios, or a touch of edible silver leaf (varak) for an extra festive touch. Allow it to set for a few hours and serve at room temperature.
Serving suggestion :
Festivals and Occasionsi: Perfect for festive occasions like Diwali, Raksha Bandhan, Holi, and other family celebrations. Its luxurious flavor and stunning appearance make it an excellent gift during festive seasons, or a delightful addition to any dessert table.
Variations of Kaju Jalebi:
- Chocolate Kaju Jalebi: Add a tablespoon of cocoa powder to the cashew dough for a rich, chocolatey flavor. You can also dip half the jalebi into melted chocolate
- Rose-flavored Kaju Jalebi: For a floral touch, add rose essence to both the cashew dough and the sugar syrup, elevating the flavor profile with a refreshing twist.
- Green pan or mint flavored should bring a unique twist and flavor.
Other MUST TRY cashew nut recipes :
- Cashew mango dipping sauce
- Cashew chicken
- Kaju katli / Cashew Burfi
Other latest Diwali sweets on the blog :
Kaju jalebi
Ingredients
- 1 cup cashew nuts kaju
- ½ - 2/3 cup sugar
- 2 pinch Saffron for jalebi color and garnish
- 1 tbsp ghee clarified butter
- 1 tsp Pistachio chopped
- 1 -1 sheet Silver leaf for decoration
Instructions
- Pulse the raw cashew nut gently in batches to a fine dust. Make sure the mixer is not heated else it will become pasty.
- In a heavy bottom pan make a sugar syrup by adding 1/2 cup water and sugar allow this to come to a 1 string consistency. Now add the cashew powder and cook to a sticky consistency. Stir consistently so no lumps or dry spots are formed..
- When the dough begins to leave the sides of the pan immediately remove on to a thick wax paper.Knead the mixture withe help of the wax paper without burning your hands into a soft, pliable dough. If the dough is too sticky, you can add a little ghee.Keep everything covered in the same wax paper and work with a very little portion at a time. Else it will dry out.
- Grease your hands with a bit of ghee and take small portions of the dough. Roll each portion into thin, long strips and carefully form spiral shapes resembling traditional jalebis. Be gentle, as the cashew dough can be delicate.Arrange on a wax paper leaving gap among each one
- Allow this to dry and firm up. Meanwhile decorate with silver leaf pieces and few saffron strands mixed with water and pistachio slivers.
- Serve and Enjoy: Garnish the kaju jalebis with slivers of almonds, pistachios, or a touch of edible silver leaf (varak) for an extra festive touch. Serve warm or at room temperature.
Notes
USEFUL FAQS :
Over cooking is the reason for dry powdery dough. Heat the pan in which you prepared the dough by add 1/4 cup water when it come to boil add a 1tsp sugar. Now add the dry dough cook on low flame until the dough comes back to pliable nature. Quickly remove from heat and work fast.
Apply ghee on both the palms and reshape the ball the heat from the hand will make the oils in the cashew nut dough pliable. Try reshaping now.
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Geetha
Jalebi looks so perfect.
elephantsncoconuttrees
Thank you sis.
Santhi
Meena, why do you have to sieve the powder if you are going to cook it?
elephantsncoconuttrees
Good question Santhi. The cashew powder is added into the sugar syrup and made into a soft dough, in this process sugar does not allow cashew pieces to break down instead will make it firmer. Hence having uneven pieces will not allow you to make smooth spirals.
Hope this answers your question.
Do give it a try and let me know how the jalebi turned out.